Ingredients List

2 pounds extra large or jumbo shrimp, peeled and deveined, thawed if frozen

5 tablespoons unsalted butter

3 large cloves garlic, minced

2 tablespoons Worcestershire sauce

1 tablespoon fresh lemon juice

2 tablespoons water

3 scallions, white and green parts, thinly sliced

Directions

Mix the paprika, ancho chili powder, cumin, sugar and salt together in a large bowl. Add the shrimp to the spices and toss to coat evenly. Set aside.

Melt the butter over medium heat in a 12-inch skillet. Add the garlic and cook, stirring with a wooden spoon, for one minute. Do not brown. Add the shrimp and continue cooking over medium heat, stirring frequently, until the shrimp are almost cooked but still opaque in spots, 3-4 minutes. Add the Worcestershire sauce, lemon juice and water and cook until shrimp are done, 1-2 minutes more. Scatter scallions over top and serve.